Storing Baked Goods

A year ago-ish, I posted this list on how to properly store baked goods and it’s worth a second look, especially with the holidays thisclose (yes, I know it’s only September…but soon to be October…then HOLIDAYS!)

Go on, y’all take another look at the list and make sure your baked goods get the storage they need to stay all kinds of yummy.

* Frosted cakes can be stored at room temps for 4-5 days, unless they have a buttercream or cream cheese frosting. The latter can be stored in fridge.

Before you serve, let the cake come to room temps, or if you’re like me, eat it cold! I’m not picky.

* Once you cut a cake and store in fridge, the countdown to stale cake has started, unless…you either frost that cut portion (don’t look at me that way…you know you wanna) or you cover it tightly (the exposed cake portion) with plastic wrap. I’m going with door #1.

CAVEAT: If you live in a humid and hot environment like I do, leaving a cake out can result in frosting slippage, causing your cake to dislocate a hip.

* Store at room temperature if cupcakes will be consumed within a day of baking.

* Cupcakes that will be eaten the next day can be stored in the fridge (this is controversial because they dry out so quickly), especially if they have cream cheese or buttercream frosting, but not so much in Tupperware (personal preference, because it’s not as airtight as I would like).

This is how I do it: put the cupcakes in a cupcake box, then wrap that box tightly with plastic wrap like you’re trying to prevent the world’s next pandemic from escaping.

Role playing in the kitchen is fun!

You can also wrap like this and leave on the counter for next day consumption, but if it has a delicate frosting, I’d personally put in fridge.

storage of baked goods never a problem until kids grew up and moved away. Now everything goes into freezer after first day. Has anyone else found that muffins with fruit in them are never quite the same once defrosted. Make that, totally transformed and not in a good way.